Food and Nutrition

The research evaluated the association between plastics and endocrine disruptors, as well as the viable and active ways to mitigate the challenges posed by plastic pollution. Consumption of seafood represents one major pathway for the exposure of human to microplastic. Microplastics may pass up to higher levels in food chain. Three likely toxic effects of plastic particles have been put forward: the release of persistent organic pollutants (POPs) adsorbed to the plastics, leaching of plastic additives, and plastic particles themselves. Chemical additives such as bisphenol A (BPA), phthalates, polybrominated diphenyl ethers (PBDE), tetrabromobisphenol A (TBBPA), bisphenol S (BPS), etc., used in plastic production pose several health risks to both humans and animals. Due to the use of some chemical additives during production of plastics, plastics have potentially risk and harmful effects that could be carcinogenic or encourage endocrine disruption. Some of the chemical additives are used as phthalate plasticizers (phthalates) and brominated flame retardants. By biomonitoring, chemicals in plastics, such as phthalates and BPA, have been identified in human population. Humans are exposed to the chemicals through the skin, nose, or mouth. Bisphenol A (BPA) can disrupt normal, regular physiological levels of sex hormones. Recent studies suggest that BPS also has endocrine disrupting properties, just like BPA. The presence of a hydroxy group on the benzene ring makes bisphenol S and bisphenol A endocrine disruptors. A widespread concern about phthalate exposure is the possibility that it is the cause of a drop in male fertility. Some recent studies suggest that tetrabromobisphenol A may be an endocrine disruptor and immunotoxicant. As an endocrine disruptor, tetrabromobisphenol A may interfere with both estrogens and androgens. There is also growing concern that PBDEs share the environmental long life and bioaccumulation properties of polychlorinated dibenzodioxins. It is not known if PBDEs can cause cancer in people, although liver tumors developed in rats and mice that ate extremely large amounts of decaBDE throughout their lifetime. The use of biodegradable plastics, policymaking, institutional arrangements, plastic waste collection, promotion of non-usage and lessening usage, incineration, use of the enzyme PETase, and creating awareness, in addition to banning have been the active ways for the management of plastic pollution.

A lot of people especially women above 40 has been wondering about if KETO would really be helpful for them. In this paper I have explained the science behind the KETO and and how it help to reduce the weight. Hope it will help to those are struggling with excess weight issues.

A concise Pamphlet for those wishing to follow the aboriginal human vegan diet as Prophet Moses re-specified for homo sapiens sapiens in the Bible Genesis 1: 29 that can help one prevent and reverse chronic diseases and acute diseases because most sickness has its foundation in eating and drinking the wrong things. Consequently, emphasis is put on the cleansing of the colon as this a priori is where most problem causation and thus reversal lies.

Consumers around the globe are now more aware of the relation between nutrition and good health. This has led to a number of scientific studies identifying food and food components that have specific health benefits. Functional foods are defined as foods that, in addition to nutrients, supply the organism with components that contribute to the cure of diseases, or to reduce the risk of developing them. One of the first countries in the world to recognize the concept of functional foods was Japan. The Japanese government defines FOSHU (Foods for Specific Health Use) as Foods which are expected to have certain health benefits, and have been
licensed to bear a label in the product claiming the health effect (Sanders, 1998).
The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The establishment of a microflora rich in bifidobacteria poses an advantage with respect to maintaining and improving health. In the past two to three decades, one of
the main targets of the functional food industry has been the development of products aimed at improving gut health. The idea of manipulating the intestinal microflora in order to prolong life can be tracked down to the early part of the twentieth century. In 1907, the Nobel Prize winner Eli Metchnikoff published his book The Prolongation of Life, where he postulated that the long life span of Bulgarian people was due to the
consumption of fermented milks that contained the microorganism Bacillus bulgaricus, currently known as Lactobacillus delbrueckii. According to Metchnikoff, the consumption of these bacteria would have the effect of eliminating putrefactive bacteria in the human gastrointestinal tract (GIT). In the same period, the French pediatrician Henry Tissier discovered the predominance of bifidobacteria in the feces of The term probiotic, from Greek “for life,” was used for the first time by Lilly
and Stillwell (1965) to define substances produced by microorganisms which would
enlarge the growth phase of other microorganisms. Later, Parker (1974, pp. 366)
changed this definition to “organisms and substances that contribute to intestinal balance.”
Fuller (1989, pp. 366) eliminated the concept of substances from the definition
of probiotics, and substituted it for “live microbial feed supplements which beneficially
affect the host animal by improving its intestinal microbial balance.” This definition
was later extended to include a viable mono or mixed culture of bacteria that
will beneficially affect the host when applied to human or animals by improving the
properties of the indigenous microflora. Contrarily, Salminen et al. (1999, pp. 109)
stated that there are documented health effects of nonviable probiotics and even the
cell wall components on some probiotic microbes. This led to the establishment of
the following definition: “Probiotics are microbial cell preparations or components of
microbial cells that have a beneficial effect on the health and well-being of the host.”
This definition introduces a second novelty with respect to the one proposed by Fuller,
and it is the beneficial effect of probiotics on human health in general rather than
specifically on intestinal health. The most accepted definition nowadays is that given
by the World Health Organization as “live microorganisms that, when administered
in adequate amounts confer a health benefit to the host” (Araya et al., 2002, pp. 8).
Prebiotics have been defined as nondigestible food ingredients beneficially affecting
the host by selectively stimulating the growth and/or activity of a limited number
of bacteria in the colon and thus improving the host health (Gibson et al., 2004b).
Probiotics and prebiotics can be combined in symbiotic preparations (symbiotics).
These mixtures beneficially affect the host in different ways. For instance, by improving
the survival and implantation of live microbial dietary supplements in the GIT;
by selectively stimulating the growth and/or by activating the metabolism of one or a
limited number of health-promoting bacteria, and thus improving the host well-being
(Hamilton-Miller, 2003).

Au regard des dégâts majeurs engendrés par la malnutrition aiguë, le Ministère de la santé
publique n’aménage aucun effort pour identifier des approches les mieux adaptées pour lutter de manière efficace et efficiente devant cette pathologie. Le nouveau protocole PCIMA
édition 2016 s’inscrit dans cette démarche afin de doter le pays d’un document technique de
référence pour permettre aux prestataires de terrain à mieux conduire la lutte contre la malnutrition.
La révision de l’ancien protocole intervenu cinq ans après sa mise en œuvre a permis au pays
d’acquérir un nouveau document qui suit la dynamique de l’évolution des progrès scientifiques, fruit des récentes découvertes dans le domaine de nutrition. Le nouveau protocole a le mérite d’approfondir les aspects cliniques des cas des complications médicales majeurs qui augmentaient sensiblement le risque de décès dans les formations hospitalières avec UNTI. Le souci du Ministère de la santé publique est celui de disposer des documents des directives techniques qui répondent au mieux à l’offre de service PCIMA de haute qualité. Le nouveau protocole PCIMA 2016 est beaucoup plus explicite, il fournit des éclaircissements, des commentaires, des informations scientifiques pour renforcer la compréhension des actes que l’on est appelé à poser devant certaines situations
spécifiques. Ceci renforce la confiance des utilisateurs et dissipe par conséquent des doutes ou des tergiversations.

Ce document technique de référence s’adresse à toutes les catégories de prestataires et leur
fournit les directives techniques actualisées pour améliorer leurs prestations. Il met toujours
en contribution la conjugaison des efforts des parties prenantes dans l’offre des soins à savoir
les structures des soins, la famille et la communauté. La PCIMA s’aligne dans le PNDS en respectant
les principes directeurs de mise en œuvre des activités basées sur l’intégration, la continuité, la globalité des soins centrés sur l’homme, la progressivité dans le développement des structures de prise en charge et l’amélioration de la couverture.

Je suis persuadé que ce document trouvera un écho favorable auprès des utilisateurs, puisqu’il vient
combler le vide tant décrié et surtout renforcer la qualité de la prestation des activités PCIMA sur toute l’étendue du territoire national. Par conséquent, les utilisateurs feront montre de haut niveau
de responsabilité pour garder jalousement cet outil de travail et en faire régulièrement référence
dans tous les instants pour garantir issue heureux dans le processus de prise en charge de la malnutrition aiguë.

De peur de ne pas être exhaustif dans la citation des tous ceux qui ont contribué à l’élaboration de
ce document, le PRONANUT présente toute sa gratitude à la consultation internationale de l’équipe de professeur Mac Golden pour l’encadrement dans l’élaboration de ce protocole, à l’UNICEF, au
PAM, à l’OMS et aux ONG Internationales et nationales ainsi qu’à tous ceux qui, de près ou de loin,
ont apporté un appui matériel, financier ou technique à l’élaboration de ce précieux outil de travail.

The aim of the current study was to evaluate the natural pigments (chlorophylls, carotenoids and antho-cyanins), phenolic compounds and antioxidant activity of water and 95% ethanol extracts from five edible flowers-snapdragon (Antirrhinum majus), carnation (Dianthus plumarius), garden geranium (Pelargonium hortorum), petunia (Petunia integrifolia) and dahlia (Dahlia decorative). It was found that water extracts gave higher extractive yields. The highest carotenoids and total anthocyanins content were detected in snapdragon and dahlia flowers. The total phenolic content dominated in water extracts of petunia, garden geranium, carnation and snapdragon-above 30 mg GAE/g of dry extract. Sinapic acid was detected in all edible flowers. Gallic, caffeic, chlorogenic, p-coumaric, rosmarinic, sinapic and ferulic acid were detected only in carnation. Antioxidant activity was the highest in ethanol extracts of petunia, garden geranium, carnation by FRAP method. The current study demonstrated ...

Which heat process value F should a particular food receive to make it safe and shelf stable?
* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types.
* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated.
* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin.
* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt:
- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort;
- O.T. Pham’s (1987; 1990) formula method,  incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used  to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort.
* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice.
* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only!
An example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required  for the same food, to be sold in tropical areas.

Ensure enough food and water to the growing world population and preserve
the biodiversity of our planet are among the major challenges of our
immediate future. These challenges are essentially addressed to the agricultural
world, which is constantly evolving to satisfy the most basic needs
of humankind. The approaches and the possible answers to these big
challenges are many and, even if partial, each sustainable solution or innovation
can contribute to improve the quality of our life.
Among the different crop production sectors, the vegetable sector is most
likely the one expressing the greatest agro-biodiversity. Beyond the agroecosystems
diversity, the richness of species, varieties and products, the
biodiversity of the vegetable crops, is also expressed by the use for edible
purpose of different plant portions, even within the same species: in other
terms, all the organs that constitute a plant, often metamorphosed, can be
used as vegetables.
In this book, funded by the Italian Ministry of Agriculture and Forestry,
we describe what can be considered the result of the latest evolution of the
concept of vegetables, which has led to the definition of a new category of
vegetable products, called microgreens.
Besides promoting the knowledge of this new category of vegetable products,
attempting to reach a wide audience, this publication aims to increase the
public awareness on the major challenges previously mentioned, showing
also how, in their own small way, microgreens can give a concrete answer
to these challenges. In the book we discuss how microgreens can contribute,
directly or indirectly, to preserve and valorize the biodiversity, improve the
environmental sustainability, increase food and nutritional security, and
how, taking advantage of their beauty and simplicity, microgreens may be
also used as an educational tool. Finally, the book provides the basic information
to grow microgreens and some suggestion for their culinary use.
Microgreens may be considered an innovation of the concept of vegetables
and of the vegetable industry, just like that of the fresh cut and the precooked
ready to eat products, or that of the soilless vegetable production
systems, for example. These are innovations that contribute to transform
the whole concept of agriculture.
Microgreens, with the large variety of colors, shapes and flavors described
in this book, should not be necessarily seen as substitute of their relative
standard vegetables. They should be discovered and placed inside our own
imagination, considering some of the keywords that characterize microgreens
and modern agriculture, and that are highlighted in this book: agrobiodiversity,
sustainability, beauty, food and nutrition security, education,
health, and wellness.

Terra Madre “arabanın arka tekeri” olarak nitelendirilen mütevazı ve marjinal bir kesimin kendi önemini anlayıp birlik olma hayalinin sayfalara dökülmüş halidir. Bu insanların önemi hep göz ardı edildi. Bu insanlar zamanın gerisinde kalan, dünyanın geri kalmış bir parçası, hatta “az gelişmiş” olarak görüldü. Küçük çiftçiler ve sürdürülebilir gıda üreticileri neredeyse serseri olarak kabul edildi. Ama bu olumsuz yargı, temelinde ciddi bir hatayı barındırır, üstelik dünya ekonomik ve politik sistemi için ölümcül bir hata olma riskini taşır.

Onlar ömürlerini mücadele içinde geçiren, hiç boş vakti olmayan insanlar. Bulundukları yerden uzaklaşamazlar, hak ettiklerini her zaman kazanamazlar, didinirler, çabalarlar ve doğayla konuşurlar, onu üretken kılarlar, kendi toplumları ve diğerleri için gıda üretirler.

Bu insanlarla farklı ve değerli bir biçimde yeniden ilişki kuran gıda toplulukları kırsal ve kentsel ilişkinin yeniden tanımlanması için iyi birer laboratuvardır. Belki de böylece tekrar “satmak” için değil, “yemek” için gıda üretimine başlanabilir. Hatta yeniden gerçek gıda nicelikten, verimlilikten, homojenlikten, taşınabilir olmaktan daha önemli hale gelebilir.

Gıda toplulukları yerel ağlardan oluşan bir sistem oluşturmanın ilk adımıdır. Gıdanın yeniden “lezzetli, temiz ve adil” olduğu insani ve sürdürülebilir bir sistem. Ancak bu yolla hayatlarımıza yeniden “egemen” olabiliriz. Gıda, hayatlarımızı geri almanın anahtarıdır. Bütün dünyaya yayılan bu hareketin “çocukça” olduğunu düşünenler Slow Food’a bakıp dillerini ısırsınlar. Bu uzun bir yol ancak yavaşlık değeri bize bir kerede elde edemeyeceğimizi, daha önemli olan şeyin niyetler, açılmaya olan uyum, hafıza ve bakım olduğunu anlatır.

Carlo Petrini’nin çağrısına milyonlar el veriyor. Bir el de sen uzat.

Background: This study examined the use of wild plants in the food, medicinal and veterinary areas within a small territory limited to one village council in the Liubań district of Belarus. The objectives of the research were to document the current and past uses of wild plants in this region for food and human/animal medication; to analyse the food, medicinal and veterinary areas in the context of wild plants; and to qualitatively compare the results with relevant publications concerning the wild food plants of Belarus. Methods: Fieldwork was carried out as a practical part of a development cooperation project in May 2016 in 11 villages of the Liubań district. One hundred thirty-four respondents were selected randomly. Information about local uses of wild plants was obtained via semi-structured interviews and the folk-history method. Interview records were digitalized and the data structured in Detailed Use Records (DUR), which were divided into food, medicinal and veterinary areas...

FOOD AND CULTURE is the market-leading text for the cultural foods courses, providing current information on the health, culture, food, and nutrition habits of the most common ethnic and racial groups living in the United States. It is designed to help health professionals, chefs, and others in the food service industry learn to work effectively with members of different ethnic and religious groups in a culturally sensitive manner. The authors include comprehensive coverage of key ethnic, religious, and regional groups, including Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, People of the Balkans, Middle Easterners, Asian Indians, and regional Americans.

Günümüzde insan nüfusu sürekli artarken çevresel kirlilik ve iklim problemleri nedeniyle besin üretim verimliliği azalmaktadır. Bu nedenle alternatif besinler araştırılmaktadır. Bu derleme, geleceğe yönelik alternatif besin kaynaklarının güncel bilimsel literatür ile incelemeyi amaçlamaktadır. Pubmed ve Google Akademik veri tabanlarında 2010 2021 yıllarını kapsayan geleceğe yönelik besin alternatiflerinin sunulduğu çalışmalar incelenmiş ve derleme haline getirilmiştir. Geleceğe yönelik besin alternatifleri doğal ve biyoteknolojik alternatifler olarak iki grupta incelenmektedir. Doğal alternatifler besin değeri oldukça yüksek olup dünyanın farklı bölgelerinde uzun yıllardır tüketilen yenilebilir böcekler ve alglerdir. Bu kaynakların verimlilikleri yüksek ve çevresel zararları düşüktür. Biyoteknolojik yöntemlerle elde edilen alternatifler ise genetik düzenleme ile üretilen besinler, zenginleştirilmiş fonksiyonel veya süper besinler ve sentetik ettir. Teknolojinin gelişmesi ile bu yöntemlerle üretilen besinler ve bu besinlere olan talep artmıştır. Çeşitli sorunlara çözüm önerileri getirmeleri nedeniyle de bu alanlarda gelişmenin devam edeceği öngörülmektedir. Gelecekte artan nüfusla birlikte besin ihtiyacının artacağı bilinmektedir. Günümüzde tarım ve hayvancılık da doğaya zarar vermektedir. Geleceğe yönelik alternatifler düşünürken öncelik bu zararın azaltılması olmalıdır. Sürdürülebilir, çevre dostu ve verimli besin üretim sistemlerine ihtiyaç duyulmaktadır. Alternatif besinler kapsamlı araştırılmalı ve risk analizleri yapılmalıdır. İleri çalışmalara sonucunda gerekli mevzuatlar ve politikalar oluşturulmalıdır.

The study tested the possibility of incorporating corn and soya bean flours to partially substitute wheat flour in the production of cakes. A 3x2 factorial design was followed using three different composite flour formulations (A, B= 80 soya bean: 15 corn: 5 wheat; C, D= 15 soya bean: 80 corn: 5 wheat; E, F= 50 soya bean: 20 corn: 30 wheat) at two levels of creaming (manual and machine creaming). Samples A, C and E were manually creamed whereas B, D and F were subjected to machine creaming. Composite flours were used to bake cakes, with 100% wheat flour cake serving as control. A total of seven samples were produced, coded and tested for acceptability using a nine-point hedonic scale in affective sensory test. Correlation analysis was performed to ascertain the influence of individual flour components on the performance of cake samples. Proximate analysis was also conducted on best overall scored sample and control sample (G). Results showed that all cake samples compared well senso...

Fast food consumption increase among the college going girls due to its easy availability. Fast food consumption leads to less consumption of fruits vegetables and milk products. Fast foods are easy to access, tastes good and relatively inexpensive so have created a great desire for the college going girls and the young working youth. As the college going girls are more prone to eat fast foods so, the study was aimed to assess the pattern of fast foods consumption and activity pattern of college going girls. The study was conducted on college going girls (18-23 years) of a private University (The IIS University) in Jaipur city. A total of 100 sample size was selected by the random sampling method. The data was collected by questionnaire method to see the frequency of fast food consumption among the college going girls. It was reported that majority of the samples were consuming the fast food on regular basis and they were less physically active. Though the consumption of fast foods had ill effects on the health of the girls and also their productivity but they are consumed at a very high pace.

This paper presents researches regarding the content of essential oils, flavonoids, polyphenolic and phenolic compounds in leaf parsley from an organic culture and the methods of extraction used for determinations. The obtained results highlight the medicinal properties of parsley, both the alimentary and economic importance, as a vegetable aromatic plant used for human consumption worlwide.

Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metal Hg, Cd, Cr is a very toxic metals (can result in death or health problems that are not recovered in a short time), while heavy metal Co, Pb, Cu toxicity is moderate (can lead to both recoverable and non-recoverable health problems in a relatively long time). Hence the heavy metal contaminating the food must be eliminated or reduced to a safe level. One effort was use coriander leaves to reduce the contamination of heavy metals in fish/shellfish. The objective of the research was to prove the extract of coriander leaves can reduce heavy metal contamination of Pb, Hg and Cu in rod shellfish (lorjuk). The treatment of this research was long soaking in coriander leaves extract that were 0, 30, 60 and 90 minutes. The results showed that the longer time of soaking can decrease Pb level from 4.4 ± 0.424 ppb to 1.7 ± 0.5 ppb, Hg level from 4.11± 0.07 to 1.12± 0.6 ppb, and Cu level from 433.7 ± 0.1 ppb to 117 ± 0.78 ppb. Protein content not significant decrease in rod shellfish (lorjuk) after 90 minutes soaking time, that was from 28.56 ± 0.403% to 26,625 ± 0.19%. 1. Introduction Contamination of heavy metals in food at a certain level can interfere with human health. The problem posed by heavy metals is quite complicated, because heavy metals have toxic properties [1] , cannot be overhauled or destroyed by living things, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metals Hg, Cd, Cr, Pb are highly toxic metals (can result in death or health problems that are not recovered in a short time) [2] medium Co coat is moderate toxicity (can cause both recoverable and non-recoverable health problems in a relatively long time) [3]. Heavy metals become toxic when they are not metabolized by the body and accumulate in tissues [4]. Heavy metals are dangerous because they tend to accumulate in living organisms [5]. As trace elements, some heavy metals are essential to maintain the metabolism of human body. However, at higher concentrations they can lead to poisoning. Some heavy metals like mercury, cadmium and lead are highly toxic in nature [6] ; [7]. The content of heavy metals, namely cuprum (Cu), mercury (Hg), copper (Cr), lead (Pb), and cadmium (Cd), has piled-pile settled and inundated Kenjeran Beach's water. Research conducted by "Balai Teknik

Thanks to Food Tank: The Food Think Tank for publishing our guest blog coauthored with Tara Moreau of UBC Botanical Garden on the role of botanical gardens in food security. Much of this is due to Norbert Steinhaus inviting me to become involved in the EU-funded "Big Picnic"project. Date of publication: June 8, 2018.

Cookbooks are a wonderful example of material culture — they have historic and social value that make them an important part of a museum collection. They provide a range of insights into everyday life such as attitudes towards food, domestic economy and the roles of women. This article focuses on one particular cookbook, an edition of which forms part of the National Museum of Australia's National Historical Collection. Our Cookery Book, written by Flora Pell and first published in Victoria in 1916, was reprinted more than 24 times until the 1950s. A study of the cookbook and the life of its author reveals much about the education of girls, the changing role of women in society, nutrition, nation-building and the power of the temperance movement in early twentieth-century Australia. Flora Pell was a living contradiction who espoused a woman's 'heaven-appointed mission' as a 'wife and homemaker' while forging a career for herself in the Victorian Education Department. Her recipes and 'valuable home hints' were in the press, on the airwaves and in print. She may well have been Australia's first celebrity chef. The authors, a curator and a historian, have tackled the subject from complementary perspectives and offer different interpretations of the cookbook as object and historical text. They conclude with an examination of how this seemingly innocuous, but highly controversial and influential cookbook can be interpreted for a museum audience.